cake peach crumb cake

By tinathorn

Ingredients

• CRUMB CRUST
• 2 1/2 cups flour (300 grams)
• 1/2 cup sugar (100 grams)
• 2 teaspoons baking powder (8 grams)
• pinch salt
• 1/3 cup + 1 tablespoon butter (cold) (100 grams)
• 1 egg
• PEACH FILLING
• 2 1/2 cups peeled, sliced then halved peaches (can substitute canned peaches drain well) (650 grams)
• 1 1/2 tablespoons sugar (24 grams)

Details

Servings 8
Preparation time 15mins
Cooking time 55mins
Adapted from anitalianinmykitchen.com

Preparation

Step 1

Pre-heat oven to 350° (180° celsius). Grease and flour an 8" cake pan (20 centimeter). A spring form pan is my recommendation.
In a medium bowl mix together peaches and sugar, set aside.
In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender or fork combine to form a crumbly mixture, add egg and continue to mix only until still crumbly.
Add approximately 2/3 of the crumbly mixture to the cake pan, spoon peach mixture on top and sprinkle with remaining crumb mixture.
Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired.